- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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02/16/2016 | Inspection | Pizza prep station top sausage 44F, bottom tuna salad 39F; Steam table soup 150F; Salad prep station top cut tomatoes 43F bottom creamy dressing 41F; Cocacola reach in spaghetti 41F; walk in cooler cooked meatballs 35F; Handwash sink acceptable; Front display reach in milk 43F; |
No violation noted during this evaluation. | 12/07/2015 | Inspection | |
- Improper thawing procedures used
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10/13/2015 | Re-Inspection | |
- Improper thawing procedures used
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/06/2015 | Inspection | |
No violation noted during this evaluation. | 11/13/2014 | Inspection | |
No violation noted during this evaluation. | 01/07/2014 | Inspection | |
No violation noted during this evaluation. | 10/29/2013 | Inspection | |
No violation noted during this evaluation. | 04/11/2013 | Inspection | |
No violation noted during this evaluation. | 11/05/2012 | Inspection | |
No violation noted during this evaluation. | 10/31/2012 | Inspection | |
No violation noted during this evaluation. | 03/22/2012 | Inspection | |
No violation noted during this evaluation. | 11/16/2011 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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03/22/2011 | Inspection | |
No violation noted during this evaluation. | 11/12/2010 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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04/27/2010 | Inspection | |
No violation noted during this evaluation. | 11/23/2009 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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10/28/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improper thawing procedures used
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04/28/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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09/29/2008 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
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03/26/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper use and storage of clean, sanitized equipment and utensils
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11/19/2007 | Inspection | |
No violation noted during this evaluation. | 05/01/2007 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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11/13/2006 | Inspection | Chemichals stored above a prep sink - corrected |
No violation noted during this evaluation. | 07/20/2006 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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07/17/2006 | Inspection | Toxic chemicals stored above a food prep. sink - removed/relocated/ corrected |
No violation noted during this evaluation. | 12/29/2005 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improper thawing procedures used
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/04/2005 | Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/17/2005 | Inspection | Observed food worker rearrange and handle lettuce and cucumbers for salad.
- Foods discarded; glove use discussed in full
About 1/2 pound brown gravy in hot holding at 126 degrees F. in pan on top of bins of unit.
- Gravy discarded; will go ingo correct bin in future
Observed 1/2 dozen cooked potatoes, whole, in container on top shelf in kitchen, cooling at 86, made around 11 AM.
- Potatoes discarded |
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